arugula [uh-REW-guh-la] =
arrugola = (in Britain)
rocket (salad) = tira =Italian
cress = Mediterranean rocket = rugola = rugula = roquette = rucolaWith its peppery and slightly bitter flavor, arugula is a
terrific green to throw into an otherwise boring salad. It can be
gently braised, too. Some supermarkets sell it in small bunches, but
you're more likely to find it combined with other greens in a spring salad
mix. Equivalents:1 cup = 1 ounceSubstitutes:watercress OR tender spinach leaves plus dash of ground pepper OR Belgian
endive OR escarole OR young dandelion greens (more bitter) OR young mustard greens OR chicory OR radicchio

Belgian endive = French endive = witloof
= witloof chicory = chicory (in Britain) = Belgium chicory = blanching
chicory = Dutch chicory = green-leaved blanching
chicory = chicon Notes: These crunchy, slightly bitter leaves are often used to
make hors d'oeuvres, but they can also be chopped and added to salads, or
braised to make an exquisite (and expensive) side dish. Select heads with yellow tips; those with green
tips are more bitter. Their peak season is the late fall and
winter. Substitutes: radicchio (similar flavor)
OR arugula OR
watercress

Bibb lettuce = limestone lettuce
Notes: This butterhead lettuce has delicate, loose leaves
and lots of flavor. The only downside is that it's usually
expensive. Substitutes: Boston lettuce (larger) OR corn salad OR leaf lettuce OR celery leaves

Boston lettuceNotes:
This is a type of butterhead lettuce, with soft, tender
leaves. It's terrific in salads and sandwiches, or the leaves can be
used as a bed for other dishes. Substitutes:
Bibb
lettuce (smaller, more flavorful, and more expensive) OR corn salad OR leaf lettuce OR iceberg lettuce OR
celery leaves

cress Notes: This is a peppery green that's
great in salads, sandwiches, and soups. It's attractive enough to make a
good garnish as well. There are several varieties, including watercress,
upland cress, curly cress, and land cress. Cress is highly
perishable, so try to use it as soon as possible after you buy it. Substitutes:
arugula OR radish sprouts OR tender spinach leaves OR nasturtium leaves OR
young dandelion greens OR Belgian endive OR purslane

curly endive = chicory = chicory
endive = curly chicory = frisée = frisee = frise Notes:
You can use this crisp, bitter green in salads or cook it as a side
dish. The outer leaves are green and
somewhat bitter; the pale inner leaves are more tender and mild. Don't confuse this with Belgian endive, which the British call chicory and
the French call endive. Substitutes: escarole (milder flavor, different texture) OR radicchio OR dandelion
greens OR mustard greens

dandelions = dandelion greens Notes:Dandelions have a somewhat bitter flavor, which Europeans appreciate
more than Americans. Older dandelion greens should be cooked; younger ones can be cooked or
served raw as a salad green. They're available year-round, but
they're best in the spring. Substitutes: watercress
(not as bitter) OR curly endive OR escarole OR arugula OR collard greens
(if cooked)

escarole = Batavian endive =
Batavia = scarole Notes: Escarole has sturdy
leaves and a slightly bitter flavor. Young escarole leaves are
tender enough to add to salads, otherwise escarole is best cooked as a
side dish or used in soups. Substitutes: curly
endive (stronger flavor, different flavor) OR radicchio OR borage OR mustard
greens OR arugula OR spinach

iceberg lettuce = head lettuce = cabbage lettuce = crisphead lettuce
Notes: This is prized for its crispness and longevity in
the refrigerator, but it's a bit short on flavor and
nutrients. Substitutes: romaine lettuce
(also crunchy, and more flavorful) OR leaf lettuce

lettuce Notes: These are mild salad greens
that are always served fresh, either in salads or as garnishes. There are four
basic categories: iceberg lettuce, with leaves that grow in a dense
"head," leaf lettuce, with loosely gathered leaves, butterhead
lettuce, with tender leaves that form a soft head, and romaine lettuce,
with closely packed leaves in an elongated head. Select lettuce that
has rich color and crisp, fresh-looking leaves. Substitutes:
spinach (use only young leaves for salads) OR spring salad mix OR radicchio OR cress OR
corn salad OR arugula

radicchio = red chicory = red-leafed chicory = red Italian chicory
= chioggia Pronunciation: rah-DEEK-ee-oh
Notes: With its beautiful coloring and slightly bitter
flavor, radicchio is wonderful when combined with other salad greens. You
can also use the leaves as a base for hors d'oeuvres, or sauté them for a side
dish. The most common variety, radicchio rosso (left), is round,
while the treviso radicchio is elongated. Substitutes: Belgian endive OR escarole OR chicory OR red-leaf lettuce (for color)

romaine lettuce = cos Notes: Romaine combines good flavor and crunch,
plus it has a decent shelf life in the refrigerator. It's the
preferred green for Caesar salad. Green
romaine is the most common variety, but you can sometimes find red romaine,
which is more tender. Substitutes: iceberg
lettuce OR Boston lettuce

trefoil Notes: Named for the three leaves
that sprout from each stem, trefoil has a crunchy texture and aromatic
flavor. It's great in salads or as a garnish in soups. Substitutes:
sorrel OR celery leaves